Beef Wellington Recipe

Cooking Directions

1. 1

   Searing the Beef

   Preheat the oven to 200°C (400°F). Season the beef tenderloin with salt and black pepper. Heat olive oil in a skillet over high heat and sear the beef on all sides until browned (about 3-4 minutes). Remove from heat and let cool. Brush with Dijon mustard.

2. 2

   Preparing the Mushroom Duxelles

   In the same skillet, add the finely chopped mushrooms and sauté until moisture evaporates and they turn golden brown (about 10 minutes). Season with salt and pepper, then let cool.

3. 3

   Assembling the Wellington

   On a clean surface, lay out the prosciutto in an overlapping pattern. Spread the cooled mushroom mixture over the prosciutto, and place the beef in the center. Roll the prosciutto around the beef to encase it tightly.

4. 4

   Wrapping with Puff Pastry

   Roll out the puff pastry sheets on a floured surface. Place the wrapped beef on the pastry and fold it tightly. Seal the edges and trim any excess pastry. Brush the top with egg yolk.

5. 5

   Baking

   Transfer the Wellington to a baking tray lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown. Let rest for 10 minutes before slicing.

6. 6

   Serving

   Slice the Beef Wellington and serve with warm Bordelaise sauce drizzled over the top.